Physicochemical, Digestive, and Sensory Properties of Panax Notoginseng Saponins Encapsulated by Polymerized Whey Protein

Overview

Journal Foods

Specialty Biotechnology

Date 2021 Dec 24

PMID 34945493

Citations 1

Authors

Zengjia Zhou

Xiaomeng Sun

Jianjun Cheng

Qingfeng Ban

Mingruo Guo

Affiliations

Soon will be listed here.

Abstract

Panax Notoginseng Saponins (PNS) may be beneficial to human health due to their bioactive function. The application of PNS in functional foods was limited due to the bitter taste and low oral bioavailability. PNS were encapsulated by polymerized whey protein (PWP) nanoparticles. The physicochemical, digestive, and sensory properties of the nanoparticles were investigated. Results showed that the nanoparticles had a particle size of 55 nm, the zeta potential of -28 mV, and high PNS encapsulation efficiency (92.94%) when the mass ratio of PNS to PWP was 1:30. Differential Scanning Calorimetry (DSC) results revealed that PNS were successfully encapsulated by PWP. The mainly intermolecular forces between PNS and PWP were hydrogen bonding and electrostatic attraction confirmed by Fourier Transform Infrared Spectroscopy (FTIR). Results of simulated gastrointestinal digestion indicated that the PNS-PWP (1:30) nanoparticles had smaller average particle size (36 nm) after treatment with gastric fluids and increased particle size (75 nm) after treatment with intestinal fluids. Transmission Electron Microscopy (TEM) micrographs reflected that the nanoparticles had irregular spherical structures. The encapsulated PNS exhibited significantly ( < 0.05) decreased bitterness compared to the non-encapsulated PNS confirmed by the electronic tongue. The results indicated that encapsulation of PNS with PWP could facilitate their application in functional foods.

Citing Articles

Effects of Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt.

Zhou Z, Xiang H, Cheng J, Ban Q, Sun X, Guo M Foods. 2024; 13(3).

PMID: 38338621 PMC: 10855543. DOI: 10.3390/foods13030486.

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